Spanish-style lentils

1.  In a saucepan, boil 2 litres of water with 1 bouillon cube, then immerse the lentils. Cook for 11 minutes until simmer.

2. Peel and chop 4 cloves of garlic and 1 onion. Wash 1 red bell pepper, cut into small dice. Fry all 3for -4 minutes with 2 tablespoons of oil with 300 g of minced beef.

3. Add ½ of a chorizo, the chopped tomatoes cut into small pieces and corn. Continue cooking for 2-3 minutes over low heat.

4. Drain the lentils in a colander for 30 seconds. Add them to the previous preparation and cook for 1 to 2 minute(s). Add salt and pepper and sprinkle with chopped parsley before serving.

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